raspberry and white chocolate traybake cut into squares.
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5 from 1 vote

Raspberry & White Chocolate Traybake Cake

Essentially an upside-down cake recipe, this Raspberry and White Chocolate Traybake Cake tastes amazing.  The beautiful slightly sharp raspberries balance well against the sweet creaminess of the white chocolate, which can be found both drizzled over the raspberries and in the sponge cake.
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: afternoon tea, Cake, Dessert
Cuisine: British
Keyword: sheet pan bake, traybake, upsidedown cake
Servings: 9 pieces
Author: Angela – Only Crumbs Remain

Equipment

Ingredients

  • 250 g (9oz) raspberries fresh or frozen - frozen often works out cheaper and is what I used here
  • 50 g (2oz) white chocolate
  • 125 g (4oz) butter softened
  • 125 g (4oz) caster sugar
  • ½ tsp vanilla extract
  • 2 large eggs lightly beaten
  • 125 g (4oz) self-raising flour
  • 1 tbsp milk

For Decoration

  • 25-50 g (1-2oz) white chocolate

Instructions

  • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line an 18cm (7in) square cake tin with greaseproof paper or parchment.
  • Spread 250g (9oz) fresh or frozen raspberries )in an even layer in the bottom of the tin.
  • Melt 50g (2oz)white chocolate in a bowl over a pan of hot water, ensuring the water doesn't touch the base of the bowl. Set aside allowing it to cool a little.
  • Beat 125g (4oz) butter and 125g (4oz) sugar together until light and fluffy, then beat in ½tsp vanilla extract. Gradually add 2 beaten eggs a little at a time, beating well after each addition.
  • Stir in 1 tbsp milk, then sieve 125g (4oz)into the bowl and fold in with a spatula or large metal spoon. drizzle the melted white chcolate over the cake batter and mix together gently.
  • Spoon the prepared cake batter over the layer of raspberries and spread out to level, taking care not to disturb the raspberries beneath. Use the back of a spoon to make a slight indentation to the centre of the batter. This will help it bake level.
  • Bake in the centre of the oven and bake for about 45 - 50 minutes until golden brown, slightly pulling away from the sides and a cake skewer inserted in the centre comes out clean.
  • Allow the cake to cool in the tin for about r5 minutes before carefully turn out onto a wire rack to cool completely. The raspberries will now be the top of the cake.
  • To decorate melt a little more white chocolate as before, and drizzle the chocolate over the top of the raspberries. 

Notes

Cooks tips:
 a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. 
b) Consider warming your lightly beaten eggs very gently over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better sponge. 
c) If you'd prefer the raspberries to be seedless, pass the fresh or defrosted fruit through a fine sieve discarding the seeds.  Spoon the layer of pulp into the base of the prepared tin, ensuring there is an even layer.  Place into the freezer for 15 minutes whilst the cake batter is made - this will prevent the raspberry pulp from moving when being topped with the batter.